Pasta Arrabbiata
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
dried red chiles
crumbled |
* |
| 6 | each |
garlic cloves
chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | cup |
tomato sauce
or passata |
|
| 1 | x |
salt and black pepper
|
*
|
| 12 | ounces |
pasta
of your choice |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
dried red chiles
crumbled |
* |
| 6 | each |
garlic cloves
chopped |
|
| 45 | ml |
olive oil
|
|
| 237 | ml |
tomato sauce
or passata |
|
| 1 | x |
salt and black pepper
|
*
|
| 346.8 | ml/g |
pasta
of your choice |
|
| 45 | ml |
parsley leaves
chopped |
|
Directions
Warm chilis and garlic in olive oil until the garlic is fragrant.
Add the tomato sauce or passata along with the salt and pepper.
Cook for 5 to 10 minutes.
Cook pasta until al dente and drain.
Serve pasta tossed with sauce and sprinkled with parsley.
